I am guilty of staying in the burger lane whenever I dine at Farren’s. We’ve posted about other options before, and upon each visit I would think about venturing over to a different part of the menu, but inevitably my brain tells my mouth to order a Motherlode when the server comes to the table.
Yesterday was different. Maybe it’s the dawn of a new decade that inspired me, but I did it: I ordered a non-burger main course at Farren’s. Behold, the Motherclucker. Besides the amazing name, this is basically the grilled chicken version of the Motherlode. It’s a giant grilled chicken breast, making you think that you’re being way healthier until you top it with all the Swiss cheese and that glorious blue cheese sauce. All of that along with the grilled mushrooms made it a very delicious sandwich.
Image: An open-faced sandwich on a rectangular hoagie roll. The roll is covered in pieces of steak and topped with melted cheese. The remainder of the plate is covered in thinly cut french fries. The plate is metal with a red and white checked paper liner. Photo by Julie McClure.
My spouse was spurred on by my radical selection, and went with the steak sandwich, which was also quite wonderful. The steak was tender, and the provolone cheese perfectly melted over the meat and grilled onions.
Next time you head over the Farren’s, give the other side of the menu a shot. If I can do it, you can do it.
117 N Walnut St
Su – T 11 a.m. to 10 p.m.
W – Sa 11 a.m. to midnight
Top image: An open-faced sandwich, on one side is a grilled chicken breast layered with mushrooms, cheese, and blue cheese sauce. The top bun, which is round, is next to it. The remainder of the plate is covered in homemade potato chips. The plate is metal with a red and white checked paper liner. Photo by Julie McClure.